Gooseberries in a Honey Saffron Custard

Product :saffron
Category : deserts
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Put the gooseberries into a pan with the sugar and 2 tablespoons (30ml) cold water. Cover tightly and stew gently for 5 minutes, until tender. Divide between six ramekins. Whisk the egg yolks with the cream, honey and saffron, and pour into a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Cook the custard over a low heat for about 10 minutes, stirring until it is thick enough to coat the back of a spoon. Strain the custard over gooseberries. Stand the ramekins in a roasting tin filled with warm water to a depth of 2,5 cm (1 inch). Bake in a pre-heated oven,140ºC (275ºF), for 45 minutes to 1 hour, until just set. Serve warm or cold.
Advice :
20 saffron filaments infused in 7,5 ml of hot water
225 g fresh gooseberries, topped and tailed
50 g caster sugar
6 egg yolks
600ml single cream
75 ml light delicate honey

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